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Sep 18, 2009

Swag- in Cookbook Form (hurrah!)

So I have been participating in this networking/seminars class type thing called Introduction Knoxville. Our first session was all about Knoxville history, and yesterday's session involved local government and business. We toured Scripps Networks- home of DIY, Food Network, HGTV among others, then were treated to a panel discussion with the President of Scripps and Jim Ethier, the head of Bush's Beans. Okay, my spiel is over, you can deglaze your eyes.

Getting to the good stuff- our swag bags! The highlight was Ellie Kreiger's cookbook- The Food You Crave. I tore into the minute I got home.

The following recipes are high on my to-make list- perfect healthy nibbles for a snackster trying to lose 7 lbs.

Ingredients8 ounces Italian style poultry sausage*8 large basil leaves12 pitted calamata olives, halved24 grape tomatoes24 (6-inch) wooden skewersDirectionsCook the sausage according to the directions on the package and cut it into 1-inch rounds. Cut the basil leaves lengthwise into thirds.Put an olive half about 1/3 of the way down onto a skewer. Then add 1 strip of basil, folding so it fits nicely on the skewer. Follow with 1 grape tomato and a round of sausage. Position everything on the end of the skewer so the skewer can stand up on its sausage end.

12 asparagus spears1 1/2 teaspoons extra-virgin olive oil4 thin slices smoked turkey (about 1/4 pound)12 chives, optionalDirectionsPre-heat the oven to 400 degrees F.Break the woody end off each asparagus spear and peel the outermost layer off the lower 3/4 of the spear with a vegetable peeler. Place asparagus on a large plate, drizzle with the olive oil and toss gently so the oil is evenly distributed. Slice each slice of turkey lengthwise into three strips. Wrap one strip of turkey around each asparagus spear, leaving the tips of the asparagus unwrapped. If using, tie a blade of chive around each wrapped spear. Place the wrapped asparagus on baking tray and bake for12 minutes, turning once.